Beef Bourguignon is a traditional dish of French gastronomy and more precisely of the Burgundy region.
In the traditional Beef Bourguignon, the meat is marinated and cooked in red wine from Burgundy, with a garnish of mushrooms, carrots, small onions, and bacon to develop all the flavors.
For this kind of recipe, I love to use my pressure cooker so you can have a delicious comfort dish to enjoy in no time!
Beef Bourguignon - Pressure Cooker
- 2 lbs beef stew or chuck roast cut in 2 inches cubes
- 4 ounces bacon
- 3 tbsp of olive oil or butter
- 2/3 red wine (traditionally a Burgundy)
- 2 onions
- 1 garlic clove
- 2 tbsp of flour
- 1 tbsp tomato paste
- 1 herb bouquet (spring thyme, bay leaf, parsley)
- 4 to 5 carrots
- 1 lb mushrooms
- salt, pepper
- fresh parsley
Peel the onions and cut them finely. Peel garlic.
In the pressure cooker, put the olive oil or butter, lightly brown the meat and the bacon.
Add the onions, carrots, mushrooms, sprinkle the flour, and the tomato paste. Mix and cook for 2-3 minutes, then add the red wine and scrap any remaining browned bits off the bottom of the pressure cooker.
Add salt and pepper, garlic, and herb bouquet.
Close the cooker pressure. When the steam escapes, turn down the heat and cook to the specified time (1 hour for me).
Remove the herb bouquet from the pressure cooker. Taste and adjust the seasoning if necessary.
Sprinkle fresh parsley and serve hot with potatoes, mashed potatoes, pasta, or even grilled slices of bread rubbed with garlic.
Beef Bourguignon is even better reheated.